Ingredients
– 8 oz cream cheese, softened
– 1 cup lump crab meat, drained and flaked
– ½ cup sour cream
– ¼ cup mayonnaise
– 2 green onions, finely chopped
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp soy sauce
– ½ tsp salt
– ½ tsp black pepper
– 1 package of wonton wrappers
– Cooking spray or oil for frying
Equipment Needed
– Mixing bowl
– Hand mixer or whisk
– Baking sheet
– Parchment paper
– Frying pan or deep fryer
– Cookie cutter or knife (for wonton chips)
– Optional: Oven-safe dish for baking the dip
Step-by-Step Instructions
To begin making my creamy crab rangoon dip, I start by preheating my oven to 350°F (175°C). In a mixing bowl, I combine the softened cream cheese, sour cream, and mayonnaise, mixing them together until everything is creamy and smooth. Then, I gently fold in the crab meat, green onions, Worcestershire sauce, garlic powder, soy sauce, salt, and pepper. The ocean-y aroma from the crab meat wafts up, and I can hardly wait to taste it! (See the next page below to continue steps…)